Sautéed Shrimp with Spiced Cauliflower Rice and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick sautéed shrimp tossed with fragrant spiced cauliflower rice and colorful bell peppers for a light Whole30-friendly meal. This Whole30 recipe (paleo), ready in about 30 minutes, pairs raw shrimp, cauliflower rice, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 lb peeled and deveined raw shrimp, season with 1/2 tsp sea salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and toss in 1 diced red bell pepper and 1 diced yellow bell pepper. Sauté for 4-5 minutes until slightly softened.
  4. Step 4: Add 4 cups cauliflower rice, 1 tsp paprika, 1/2 tsp ground coriander, 1/2 tsp sea salt, and 1/4 tsp black pepper. Stir well and cook for 5-6 minutes until cauliflower is tender but not mushy.
  5. Step 5: Return shrimp to skillet and stir to combine with cauliflower rice and peppers. Cook together for 1-2 minutes to reheat.
  6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Sautéed Shrimp with Spiced Cauliflower Rice and Bell Peppers take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shrimp with Spiced Cauliflower Rice and Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep raw shrimp from drying out.

Can I substitute ingredients in Sautéed Shrimp with Spiced Cauliflower Rice and Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Shrimp with Spiced Cauliflower Rice and Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Shrimp with Spiced Cauliflower Rice and Bell Peppers whole30?

Yes — this recipe is tagged whole30, paleo, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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